I’m a big fan of Kroma Wellness–I’ve done their cleanse twice, and I regularly incorporate their matcha, porridge, protein powder, and broths into my daily life. I also really enjoy their superfood lattes, although admittedly I find myself reaching for them less often than their other offerings. So, when I saw this recipe pop up in my email that used their Spicy Passion Latte mix, it immediately sparked my attention. Not only did it sound delicious, but it also looked easy. Big thumbs up for both of those things from me.

With ingredients that I already had in my pantry, I was able to make these in between meetings, and they did not disappoint! Even my kids enjoyed them. My one disclaimer would be that I should have probably refrigerated the mix even longer than I did–the recipe calls for 30 minutes or until “medium hard”. I found myself rolling them into balls when I thought the mix was “medium-hard” but it was clearly not, because my balls turned out more like those haystack cookies… (Speaking of which… those are also delicous… might need to whip a healthier version of those out next!) 

Nevertheless, they turned out delicious and I would absolutely make them again. Plus, my kids also gave them a thumbs up, which is a win all around. 

Here’s the recipe: 

INGREDIENTS

• 1/2 C Coconut oil, melted

• 1/2 C Almond butter, preferably raw

• 2 T Cacao Powder

• 2.5 T Kroma Spicy Passion Latte

• Generous pinch of sea salt

• 1/8 tsp Chili powder, or a few pinches of cayenne (optional for added spice)

• 1/4 tsp Cinnamon

• 1 tsp Vanilla extract

• 1 T Maple syrup

• 2-3 drops liquid monk fruit (I did not add this) 

• Cacao nibs, cacao powder, & coconut flakes for garnish

DIRECTIONS

1. In a food processor, blend coconut oil, almond butter, cacao powder, Kroma Spicy Passion, and sea salt until smooth.

2. Add cinnamon, chili powder, vanilla extract, and maple syrup. Blend.

3. Taste, and add a few drops of liquid monk fruit if more sweetness is desired.

4. Pour mixture in a bowl, and refrigerate for approximately 30 minutes until medium-firm. You want it to be soft enough to roll into balls.

5. Using approximately 1.5 T mixture per truffle, roll into balls and cover with desired topping.

6. Ideally refrigerate for about 15 minutes before serving, and keep refrigerated.

7. ENJOY!!

Here’s a link to the original post over on Kroma’s site.